White-Chocolate Cherry Shortbread Recipe

How to make it

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• Preheat oven to 325 degrees F.
• Spread cherries on paper towels to drain well.
• In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs.
• Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate.
• Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
• Shape dough into 3/4-inch balls.
• Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
• . Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet.
• Transfer cookies to a wire rack and let cool.
• In a small saucepan, combine remaining 8 ounces white chocolate and the shortening.
• Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter.
• Place cookies on waxed paper until chocolate is set.
• Makes about 60.
• To Store: Layer cookies between waxed paper in an airtight container; cover.
• Store at room temperature for up to 3 days or freeze for up to 3 months.

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